Quinoa salad with soy-ginger-lime dressing
AuthorZjefCategoryLunchDifficultyBeginnerThis recipe is inspired by Albert Heijn's quinoa salad: a favourite here when we're out and about getting hungry just when we find an AH supermarket nearby. After the merger with Delhaize supermarket, you could also find it there for a while under the name 'South American Style Salad'. A weird choice of name given the combination of soy sauce, ginger and lime. Quinoa may originally come from South America, but the flavourings in this salad are rather Thai or at least Southeast Asian. So you can call this international cuisine at its best.
Did you know that quinoa is not a grain? In many recipes we use it as an alternative to grain, which is why some people call it a 'pseudo grain'. But actually quinoa is a seed with a remarkably high protein content. By now, it also no longer has to come from South America, because you can even find Belgian quinoa in our supermarkets. A sustainable ingredient with a very low water footprint and a low risk of crop diseases. So it's definitely future-proof, and with the right flavourings also completely yummyproof!
Ingredients
Directions
Rinse the quinoa briefly in a sieve under cold water. Quinoa seeds have a thin layer of saponin, a soapy substance with a bitter taste. After rinsing, put the quinoa in a cooking pot and add the water. Add a pinch of salt and let the quinoa simmer for about 15 minutes on medium heat with the lid on the pot. The quinoa is done when the seeds pop open. Then turn off the heat and set aside with the lid on the pot to cool down without drying out.
Next make the dressing: squeeze the lime and combine the juice with the soy sauce, sesame oil and ginger syrup.
Wash the vegetables and cut the carrots into julienne or grate them with a coarse grater. Cut the radishes and cucumber in half and place them on your cutting board flat side down. Then cut into thin half moons. Finally, peel the edamame or green soybeans (unless you were lucky and found ones that were already peeled).
Combine all the ingredients and finish with seeds and nuts as a topping. Season one last time with some freshly ground black pepper and salt. Enjoy!
Ingredients
Directions
Rinse the quinoa briefly in a sieve under cold water. Quinoa seeds have a thin layer of saponin, a soapy substance with a bitter taste. After rinsing, put the quinoa in a cooking pot and add the water. Add a pinch of salt and let the quinoa simmer for about 15 minutes on medium heat with the lid on the pot. The quinoa is done when the seeds pop open. Then turn off the heat and set aside with the lid on the pot to cool down without drying out.
Next make the dressing: squeeze the lime and combine the juice with the soy sauce, sesame oil and ginger syrup.
Wash the vegetables and cut the carrots into julienne or grate them with a coarse grater. Cut the radishes and cucumber in half and place them on your cutting board flat side down. Then cut into thin half moons. Finally, peel the edamame or green soybeans (unless you were lucky and found ones that were already peeled).
Combine all the ingredients and finish with seeds and nuts as a topping. Season one last time with some freshly ground black pepper and salt. Enjoy!